Sausage and Pepper Pasta made from scratch…well everything is from scratch except the pasta and the cheese. We can climb those hills another day. We do make the sausage from scratch along with the marinara sauce, using my Quick and Easy Marinara Sauce which is a recipe you will absolutely want to bookmark immediately.

How to make Sausage and Pepper Pasta

This recipe calls for a homemade sausage recipe. You can of course use pre-made pork sausage in your recipe. I chose to make my own because making sausage at home is as easy as using the ground spices sitting unloved in your cabinet.

If you’d like to skip using ground pork in the recipe you can also cook Italian Sausage links and slice the sausage into the pasta to serve it with pieces of sausage. I prefer crumbles of sausage to slices, but that’s just personal preference.

How to make Italian Sausage?

Add ground pork to a large skillet with olive oil.

Add crushed red pepper, salt, pepper, oregano, thyme and fennel.

If using fennel seeds toast them before adding them.

If making sausages mix seasonings into ground pork before cooking.

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Marinara Sauce

When it comes to choosing which marinara sauce to use you can choose to use a jarred variety or use my homemade recipe here on the site. Either way, the recipe calls for 4 cups, you can use 1 jar in it’s place.

The key with marinara sauce is to make sure you don’t let it reduce too much or when it sits after you take it off the heat your pasta won’t be as saucy. Tomato sauce will thicken as it sits. So remember to remove it from the heat while it is still just a bit saucier than you want to serve it.

I highly recommend when you make homemade marinara sauce you make the recipe in a bigger batch and freeze your extra portions. We make our homemade recipe x6 and keep the portions for later, so this recipe only takes 30 minutes from start to finish.

CHEESE OPTIONS

You can use shredded cheese or cubed cheese, the options are yours to make. The reason we used cubed mozzarella cheese in this recipe is because while the cubes of cheese sit in the pasta for a few minutes before serving they make small melted pools of mozzarella, but they don’t overwhelm the whole dish.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Comments

If this recipe is even half as good as the Encrusted Garlic Pork Loin recipe that I made a few weeks ago ( which was EXCELLENT!), It will be fabulous! Sabrina’s recipes are all simply WONDERFUL- I love the web site and appreciate everything that she does in creating these FANTASTIC recipes!! ” Thank You Sabrina, from your biggest fan in Colorado.